A Gluten-Free Meal Recipe Trifecta From Thyme In Yorktown

A three-course dinner by Chef/Owner Tom Costello of Yorktown’s Thyme to make at home—that also happens to be gluten-free.

By John Bruno Turiano

Appetizer: Crab Cakes (gluten free)

Courtesy of Executive Chef/Owner Tom Costello of Thyme, Yorktown

(serves 4)

1 lb lump crabmeat

1 ½ garlic cloves, diced

½ small red bell pepper, diced

½ small green bell pepper, diced

½ small orange bell pepper, diced

1 small shallot, diced

1 small Vidalia onion, diced

3 oz Steadfast Sorghum Pale Ale (Gluten Free)

½ cup gluten-free breadcrumbs

4 eggs, beaten

4 oz mayonnaise

1 Tbsp Dijon mustard

1 tsp Old Bay Seasoning

1 tsp garlic powder

1 tsp onion powder

gluten-free flour for breading (such as Bobs Red Mills)

salt and pepper

Clean crabmeat, taking care to remove all shells. In a sauté pan on medium heat, sweat garlic, peppers, shallot and Vidalia onion in canola oil for about 6 minutes. Combine the breadcrumbs with Steadfast Sorghum Pale Ale to moisten. To breadcrumb mixture, add crabmeat, garlic, and vegetables along with 1 egg, mayonnaise, mustard, Old Bay seasoning, garlic and onion powders and combine. Use 2 oz of the crab mixture to form crab cakes. Prepare three bowl-dredging stations: In bowl #1 place flour and add salt and pepper to taste; in bowl #2, put the beaten eggs; and in bowl #3 place the breadcrumbs. Dust each crab cake lightly in the flour mixture, then the egg mixture, and lastly the breadcrumbs. Fry in sauté pan with canola oil over medium high heat until golden brown on each side. Serve over greens.

Season fillets with olive oil, salt, and pepper. Cut squash and zucchini into ¼-inch rounds, peppers into quarters and season with salt, pepper, thyme, and garlic and place on grill for 2 minutes on each side. Place fish on grill, rotating 90 degrees after 2 minutes to create grill marks (for a total of 4 minutes per side) then flip and repeat. Plate Mahi Mahi, vegetables, and potatoes, add mango salsa and serve.

Bring 5 cups of water to a boil in a saucepan and stir in rice. Reduce heat to low, cover and simmer for 14 minutes. Strain rice and lay out on a sheet tray to cool. In a wide heavy-bottomed stainless steel pan, combine the cooked rice, milk, sugar, vanilla bean and salt.

Cook over low heat until thick, about 35 minutes, making sure to stir every 5 minutes to

Ensure it doesn’t stick. Add egg yolks slowly to temper and cook for 3 more minutes, stirring constantly. Remove from heat and let the mixture cool, fold in whipped cream and serve.